A twist on the Mexican original. This dish freezes well to be thawed and baked later! Serve over Spanish rice with tortillas and salsa on the side, if desired.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Pound chicken breasts with a mallet until flat. Cut green chile peppers in half and remove seeds. Place one chile pepper on each chicken breast. Insert a slice of cheese inside each chile pepper. Roll up breasts and secure with toothpicks.

  • Dunk each chicken roll in a bowl filled with egg white and water, then roll in cornmeal. Place coated chicken on a lightly greased cookie sheet and bake in the preheated oven for 45 minutes or until tops are lightly browned and cheese is oozing out of the sides. Remove toothpicks and serve.

  • To Freeze Ahead: Place each chicken breast roll in a separate resealable plastic bag and put in freezer. To prepare for serving, remove from the freezer and thaw. Preheat oven. Place thawed chicken on a lightly greased cookie sheet and bake in the preheated oven as before.

Nutrition Facts

287 calories; 8.1 g total fat; 88 mg cholesterol; 339 mg sodium. 17 g carbohydrates; 37.3 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/26/2005
very tasty. Read More
(11)

Most helpful critical review

Rating: 3 stars
12/23/2003
This recipe is good. After interpreting the ingredients (they are vague and don't match the directions) this recipe is an excellent idea. I cut the pounded chicken breasts in half and used pepper-jack cheese. The result was a bit spicy but it is rather bland. Next time I make it I will spice up the cornmeal with chili powder and cumin. Thanks for the idea! Read More
(29)
12 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
08/26/2005
very tasty. Read More
(11)
Rating: 3 stars
12/22/2003
This recipe is good. After interpreting the ingredients (they are vague and don't match the directions) this recipe is an excellent idea. I cut the pounded chicken breasts in half and used pepper-jack cheese. The result was a bit spicy but it is rather bland. Next time I make it I will spice up the cornmeal with chili powder and cumin. Thanks for the idea! Read More
(29)
Rating: 3 stars
03/02/2004
Next time I make this I will top with some sort of creamy red Mexican sauce. (I'm thinking Red Enchilada Sauce by Sara on this website) The cornmeal really dries out the chicken but is tasty so it just needs a bit of moisture. Will make again! Read More
(14)
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Rating: 4 stars
08/26/2005
very tasty. Read More
(11)
Rating: 2 stars
02/23/2004
I followed the recipe to a t. The cheese oozed out and therefore was NOT in the chicken and the chicken was very dry. Not one of my favorites sorry.. Read More
(9)
Rating: 3 stars
02/27/2005
Used shredded cheese and crushed up dorritos instead of cornmeal. Turned out pretty good a great way to jaz up chicken breasts Read More
(8)
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Rating: 4 stars
02/01/2010
Very good. Had a lot of flavor. I made one change to this recipe....I am not a big fan of cornmeal so I used flour instead. Came out great:) Read More
(5)
Rating: 3 stars
04/26/2006
I couldn't find chile peppers so substituted with another spicy pepper my store had and pepper jack cheese. Couldn't get the chicken as closed as I would have liked so most of the cheese ended up in the dish but it got scooped on top so all was not lost. The cornmeal made it a bit dry but still tasty. Read More
(5)
Rating: 2 stars
04/28/2011
I found these rather bland. I love chile relleno but the main flavour that I found coming through with this dish was just plain chicken. Read More
(3)
Rating: 4 stars
05/21/2013
This was a great recipe to start with. I made a few changes and will definitely make it again! I used poblano peppers and stuffed them with tomatoes with chilies onions garlic fresh basil oregano and cilantro and mozzarella cheese. I used bread crumbs instead of corn meal and put remaining stuffing on the top of the chicken breasts. Paired it with a spicy cucumber salad. Good the 1st night but even better as left overs! Read More
(2)